My mom was a drunk and would be unreliable for food and the stuff she made was often bad so if I wanted to eat I needed to figure something out. My first real cooking experience was trying to impress her with a nice meal and it worked. The monster liked me, and food was a great answer for making a bad situation better.

After that it has been… Whatever works. I talk to people about their tricks and try cuisine I might not otherwise like cause it is good to know. Get cookbooks and watch cooking shows sure but also exploring the concepts behind how and why. I chose to learn basics. Why something turns out the way it does from the way you cook it (poached, baked, broiled, fried) and then add to it and adjust.

Humans are great puzzle solvers and cooking is a personal puzzle for what tastes good and what you have to work with. Get the basics down and then be ok with mistakes.

China out here with scripted robots that while not super useful can show off the limits of our technology in impressive ways.

America. Back to slavery but with a metal exterior

Yeah that might be the most accurate to the blaming tone these kinds of articles write with and to what they will take from us.

Just need to jazz it up with some homemade slang to hide the sad bits and the immortal rich part.

“GenZ struggling in well stocked MegaCity5; “Fecal-de-Cal” diet blamed for lack of macro nutrients during their mandatory weekly Blood-Up donations.”

But then it is easier to hate… Why do we have to make it so complicated by acknowledging it isn’t so simple?

Everyone else is just 100% morally wrong unlike me. ｡°(°¯᷄◠¯᷅°)°｡

You are working backwards to find the answer you want to just simplify people into being as bad as you want them to be.

Don’t just take the easy lazy logic or you will dirty yourself too into looking as racist and misogynistic yourself by saying those words aloud for others.

We have 2 years to find a candidate who doesnt try to fix systemic and financial issues with changing social structures.

Same energy

This won’t fix your slumping sales Nintendo

I like trying to simplify stuff to basic language and I am happy it was helpful

Wider open you let in more light, and want faster shutter speed, more closed you get less light and want a longer shutter speed.

And f stops work backwards. Think of it as percent of sensor covered. The bigger the number the more covered it is and the smaller the hole/aperture.

He went around and handed the worst people that will shout his praises or what he wants to hear shouted for peanuts the loudest megaphones he could buy. And then acts like the noise is millions of people cause of how loud he made them.

Yup, apparently just need ketamine and loud sycophants to ignore the world.

That’s batshit and such a newgrounds thing to do to make mutated incestuous cats voiced by terrible people.

Definitely weird, hard to say if it is in good taste or bad. Very Edmund level of fucked up.

Nah tincture… Hate that its hard to get but tincture. Mmm mm.

His third arm is doing all the lifting. That’s what makes it kinky

Man you could feel him locking on target so hard, if only I could have a fraction of that.

I vote for best, but I might be biased

The first piece of tech for doing sous vide was a piece of lab equipment used in chemistry.
Its a technique of making stuff work and can be done with a thermometer and a pot of water.

I would say definitely get a vacuum sealer, you can do the cold water and ziploc trick but it will never really truly work and I had to use a wet towel to keep the food submerged when I was doing it. But that means you can still if you are ok with weighting the bag.
I buy a bulk box of the premade bags from a restaurant supply store cause they are cheap and then I can individually seal meat when I buy it and freeze them, makes portioning and doing a quick sous vide faster too.

Then if you want to be cheap you can get a used immersion cooker, it doesnt touch food, just water usually. I usually use a pot on some cork board wrapped in a towel. Some chefs really like using a cooler cause it is insulated.
ANOVA is a good brand just get controls on the device cause it is just easier and faster.

Ok here is another I am fond of.

Make a large cheap meat, (chicken thighs, pork roast, tritip) butcher into smaller pieces and wrap well and freeze, even better if you can vacuum seal it. You can basically sous vide in a pot of boiling water and then use in lots of ways. Fajitas, casserole, poutine, shredded BBQ sandwich, etc.

I do this with tonkatsu and charsiu which are nice to have and do as a big batch.

Bread machine, and if you can get a cheap pizza stone or large piece of metal you can help it out as that will act as a heat sink and help it maintain a temp

Oh shoot also, you said vegetarian so I didnt include this but you could probably make it work.

Okonomiyaki:

Its practically fish flavored pancake batter filled with cabbage and other veggies fried on a griddle. Invented in japan after WW2 to use scraps and make them tasty.
I make mine with bacon or cheap slices of ham on bottom but you can skip that, but I would still crack an egg into the center.

If you look around at street food post WW2 in the world you will find a lot of it is cheap and tasty and with a globalized market easier to get the ingredients/recipes.